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No Churn Blackberry Chip Ice Cream

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  • 2 pints blackberries
  • 1 tablespoon bourbon, rum, water – any sort of liquid
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cold heavy cream
  • 4 ounces dark chocolate, 70% or more, chopped


  • Place the blackberries in a food processor and blend until pureed. Add in the liquid – bourbon, water, etc – anything to make the berries a bit more liquified – and blend once more. Spoon the mixture into a fine mesh sieve and press through with the back of a spoon to remove the seeds. If you like the seeds – keep them!
  • In a bowl, whisk together the sweetened condensed milk, vanilla extract and blackberry puree until combined.
  • Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the blackberry mixture – constantly folding over and over until everything is combined. This will take a few minutes! Once everything is combined, fold in the chopped chocolate.
  • Pour the mixture into a parchment-lined loaf pan or a freezer container. Freeze at least 6 hours (or overnight) for best results. Serve with a few fresh mint leaves.


[slightly adapted from martha]

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